Cut steak into small pieces. Cook until done. Pour soups and mushrooms in. Stir until heated well. Serve over rice or noodles.
By Robin from Washington, IA
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One of our favorite dishes is cubed steak and gravy served with creamed potatoes. I have to make it gluten free and came up with this method of doing so.
If you like sweet and sour, this recipe is for you! The time from start to serve, is anywhere from 1 to 3 hours. My husband and I love ginger.
Stir the gravy, orange zest, orange juice, and garlic powder in a 1-quart saucepan. Heat the broiler. Place the beef on a rack in a broiler pan.
Combine the lemon pepper, olive oil, mustard, vinegar and bail together. Brush the steaks with 1/2 of the sauce. Grill or broil one side. Turn the steaks over and brush them with the other 1/2 of the sauce. Continue to cook the steaks until they are done to your liking.
Place tortillas on a sheet of heavy duty foil. Fold foil around tortillas and seal tightly; set aside. Drizzle both sides of steaks with lime juice.
Trim off excess fat from steaks and slash edges to prevent curling. Wipe dry with paper toweling and set aside. In large skillet, combine oil, margarine, mustard, garlic, salt, and pepper.
Preheat oven to 350 degrees F. Trim excess fat from steak. Cut steak into 4 pieces. Pound to 1/4 inch thickness.
The V8 juice tenderizes the meat nicely; this is a favorite of the men in my family.
Preheat oven to 375 degrees F. Mix honey and soy sauce in small bowl. Stir hot water and margarine in bowl until margarine melts. Stir in stuffing mix and green pepper. Pound steaks.
Marinate meat (cubed) in Worcestershire sauce and soy sauce overnight. Drain. Brown meat, will make it's own juice.
Spicy, southern seasoning make this steak, veggie and rice dish delicious.
Trim chuck steak. Sprinkle steak with meat tenderizer. Add to marinade, turning to coat. Add to marinade, turning to coat.
Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium high heat, brown steaks in 1 tsp butter on both sides. Remove and keep warm.
Cut the beef steak into cubes about an inch square (a few larger). Season the cubes well with salt and pepper and place them in a shallow baking dish which has been well
Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet over medium high heat, brown steaks on both sides. Add butter and garlic; cook for 4-6 minutes, turning steaks once.
Cut onions into 1/2 inch slices and separate into rings. Drain mushrooms and reserve liquid. Cut steak into thin strips. In a large ovenproof skillet, brown meat in oil using high heat. . .
Add the chicken or beef and stir-fry 1 minute. Combine the soy sauce, sugar, and sherry and add to the wok. Cover and steam for 1 minute. Serve over hot rice and garnish with sesame seeds.